Super easy and delicious weeknight meal. You can rarely get chinese food with eggplant in a restaurant so why not make it at home?

"This is my favorite recipe on Big Oven! It is delicious and easy to make, great for those nights when you have nothing planned and have no idea what to make for dinner. I have made several versions of it: without meat, without the eggplant, turkey instead of pork... And every time it turns out relish!"

Preparation

2. Pour some olive oil and sesame oil into wok or large saute pan. Heat over medium high heat. Add eggplant and saute until tender, stirring frequently until lightly browned and mostly cooked. Transfer eggplant to paper towels to drain.

3. Add ginger and garlic to pan. Cook about 30 seconds until fragrant. Add pork and stir until crumbled and brown, about 8 minutes. Season lightly with salt and pepper. Add tofu and cook until nicely colored on both sides. Splash with soy sauce if needed.

4. Meanwhile, combine soy sauce, sugar, vinegar, paste and cornstarch in a small bowl and whish to combine.

5. Return eggplant to pan. Add sauce and stir to combine. Top with green onions.

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Reviews

This is my favorite recipe on Big Oven! It is delicious and easy to make, great for those nights when you have nothing planned and have no idea what to make for dinner. I have made several versions of it: without meat, without the eggplant, turkey instead of pork... And every time it turns out relish!

This was an awesome recipe. Simple quick and tasty. I did not have tofu and I had pork loin which I cut into strips and the recipe worked great. Also we like sauce so I added some chicken broth and extra soy sauce to taste so we could spoon it over rice. Delicious!!